Davio’s Broccoli with Garlic and Lemon from A Recipe for Cooking
Congratulations–you have a new favorite broccoli recipe! Davio’s Broccoli with Garlic and Lemon uses classic ingredients with big flavors, making it perfect for dinner at home or any special occasion.
A Recipe for Cooking by Cal Peternell, chef at acclaimed restaurant Chez Panisse, gives you everything you need to cook for big get-togethers, holiday feasts, family occasions, and for a special dinner for two. Illustrated with lovely color photos and drawings, this cookbook offers a range of delicious, easy-to-master fare, from recipes such as Savory Tart with Onions, Olive, and Anchovies, Citrus Salad with Ginger, Cilantro, and Saffron-toasted Pistachios, Fish and Shellfish Soup, and Lasagna Bolognese. Each of Cal’s recipes uses the freshest, most delectable ingredients of each season.
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Davio’s Broccoli with Garlic and Lemon
My first restaurant job was as a parking valet at an Italian restaurant on Newbury Street in Boston. I would try to get glimpses of the food I was smelling as I ran through the kitchen, the keys to someone’s Porsche or Mercedes jangling in my hand. Davio’s was its unabashedly old-boy self with waiters standing tableside tossing Caesars, cooking Alfredo, and whipping zabaglione while the maître d’ smiled and worked the twelve steps and the dishwasher sold cocaine that he kept in his shoe. Or so I was told. The cooks yelled and drank cold Miller High Life, floured flounder to fry with capers in dented sauté pans, baked cheesy pastas in monkey dishes, and splashed wine from plastic pour spouts to somehow pull off this wonderful garlic and lemon broccoli.
Makes 6 servings
- 1 big bunch broccoli (about 1 pound)
- ¼ cup olive oil
- 1 teaspoon salt
- 2 tablespoons butter
- 2 garlic cloves, chopped
- Crushed red pepper flakes
- ½ cup white wine
- Juice of ½ lemon
Cut the broccoli florets from the stalk and slice them ¼ inch thick. Peel the stalk and slice it similarly. Heat a skillet to high, add the oil and then the broccoli, and stir as you sprinkle in the salt.
Cook over medium-high heat, stirring occasionally, to partly brown the broccoli. After about 5 minutes, add ½ cup water and cover the skillet. Cook for 5 minutes (or a little less if you like crunchier broccoli—taste a piece and see) and then clear a little space in the center of the skillet. Add the butter and, when it has melted, the garlic and red pepper flakes. When the garlic smells good and has turned paler, but before it even hints at browning, stir everything up, raise the heat to high, and add the wine. Let the wine cook off for a minute, add the lemon juice, toss, taste, and serve hot.